vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
RICH POUND CAKE
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 68. The excerpt below is the record exactly as published.
RICH POUND CAKE— Louise Meissner. 1 lb butter, 1 lb sifted sugar, 1 lb flour which must be warmed before- sifting, 10 eggs and the juice and rind of % lemon. Mix Uie butter and sugar well then add the yolksof the eggs one at a time mixing thor- oughly then the lemon, next the flour, putting in spoonful by spoonful' and stir % hour. Add the whites and a small teaspoon of baking pow- de
Cook this with the app: pantry check, scaling, and the assistant.